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–+ servings
Freshly baked zucchini muffins on cooling rack
Paula Pinkmann

Zucchini Muffins Recipe (2025)

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These moist, flavorful zucchini muffins are a perfect blend of wholesome ingredients and irresistible taste. With tender crumb, natural sweetness, and hidden veggie goodness, they make an ideal breakfast, snack, or lunchbox treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups zucchini grated and well-drained (about 2 medium)
  • 2 large eggs
  • 1/2 cup coconut sugar or brown sugar
  • 1/3 cup olive oil or melted coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour or half whole wheat for healthier option
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • Optional: 1/2 cup chocolate chips nuts, or dried fruit

Equipment

  • 1 box grater – for grating zucchini
  • 1 large mixing bowl – for combining ingredients
  • 1 clean kitchen towel or cheesecloth – for squeezing moisture
  • 1 muffin tin – standard size, 12 cups
  • 1 whisk – for mixing batter
  • 1 spatula – for folding ingredients

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Grate zucchini, place in a towel, and squeeze out excess moisture. Measure after draining.
  3. In a large bowl, whisk together eggs, sugar, oil, applesauce, and vanilla until smooth.
  4. In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually fold dry ingredients into wet ingredients until just combined, do not overmix.
  6. Gently fold in zucchini and any add-ins like chocolate chips or nuts.
  7. Divide batter evenly among muffin cups, filling about 3/4 full.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8g

Notes

For sweeter muffins, increase sugar to 3/4 cup.
For a healthier twist, use whole wheat flour and swap chocolate chips for blueberries.
Muffins freeze well, store in an airtight bag for up to 3 months. Thaw overnight or warm in the oven before serving.

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